Peppery watercress balances the sweetness of the grapefruit and the richness of the avocado and salmon in this light, bright dinner salad.
If you buy bunched watercress, be sure to wash it thoroughly. You’ll also need to trim the tough stems. It’s fine to leave some thinner stems near the leaves intact.
Starting the salmon on a preheated baking sheet creates an initial blast of heat that firms up the exterior. The fish then gently cooks through in a low oven.
The doneness notes below are for farmed salmon; if you’re using leaner wild-caught salmon, cook it until the center of the fillet registers 120 F for best results.
SALMON, AVOCADO, GRAPEFRUIT AND WATERCRESS SALAD
Servings: 4
Start to finish: 45 minutes
2 (8-ounce) skin-on salmon fillets
3 tablespoons plus 1 teaspoon extra-virgin olive oil
Salt and pepper
2 grapefruits
1 small shallot
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1/4 cup skinned hazelnuts
4 ounces (4 cups) watercress
1 avocado
Fresh mint
Nutrition information per serving: 436 calories; 249 calories from fat; 28 g fat (4 g saturated; 0 g trans fats); 62 mg cholesterol; 389 mg sodium; 23 g carbohydrate; 7 g fiber; 12 g sugar; 27 g protein.
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